Mexican-style street corn pudla

Method

1. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes.

2. Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool.

3. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve.

4. Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid.

5. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes.

6. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up.

7. Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado.